Registration: 8:00 - 8:30 am
Morning Session: 8:30 am - 12:15 pm
Lunch (On your own): 12:15 - 1:15 pm
Afternoon Session: 1:15 - 5:00 pm
Nutrition Labeling Regulations Timeline
Label formatting and nutrients
What is needed from each ingredient supplier
Standards of identity
RACC – reference amount customarily consumed
FDA Regulation of Food Safety
Food components and additives
Where is weed legal? International, federal and state regulations
Cannabis is a DEA Schedule I drug
The Farm Bill and hemp
What has FDA done with cannabis regulation?
Uncured and Natural Meats and Food Safety Systems
Applicable ingredients and mechanisms of preservation
Regulation standards for USDA
Differences and prerequisites between all “natural”, “no, no, no”, etc. on-pack claims
2017 FDA Food Code
G. Cheek Butler
Foodborne illness investigations
Requirements for Labeling of Health Claims
Staying out of trouble with plaintiff class action lawyers
Who Should Attend
7.0 Illinois CLE Hours
7.0 Indiana CLE Hours
8.0 Wisconsin CLE Hours
Continuing Education Credit Information
This seminar is open to the public. It is approved for 7.0 general CLE hours for Illinois and Indiana attorneys and 8.0 CLE hours for Wisconsin attorneys.
This course also offers 7.0 PDHs to Illinois professional engineers to whom the subject matter is professionally relevant. Educators and courses are not subject to preapproval in Illinois.
Attendance will be monitored, and attendance certificates will be available after the seminar for most individuals who complete the entire event. Attendance certificates not available at the seminar will be mailed to participants within fifteen business days.
Partner, Steptoe & Johnson LLP
Mr. Anscombe’s diverse practice centers on the intersection between civil litigation and the pervasive regulatory schemes that govern the food and beverage, life science, cosmetic, retail and automotive industries. He devotes most of his time to the defense of class actions involving allegations of consumer fraud, deceptive trade practices, breach of warranty, and violations of consumer protection statutes. For his food and beverage, life science, personal care, and retail clients, Mr. Anscombe provides counsel on advertising compliance, risk management and a wide range of commercial practices. He also has broad experience in commercial, product liability, and toxic tort litigation. He divides his time between Steptoe’s offices in Chicago and San Francisco (home of the “Food Court”).
Gerrin Cheek Butler
Director of Food Protection at Chicago Department of Public Health
Ms. Butler is passionate about food safety, policy, leadership and environmental health. She has spent 15 years expanding her skills in senior management positions in food safety, environmental and public health. Ms. Butler directs management and supervisory level staff responsible for overseeing sanitarians engaged in the inspection of licensed food establishments, and she oversees the program’s public educations efforts, monitoring the provision of information to business owners and the general public on food safety, proper food handling, sanitation and environmental health issues. She coordinates strategic planning and continuous quality improvement and coordinates work efforts to develop new regulations or update existing ordinances.
Food Safety Consulting LLC
Dr. Kathy Knutson works nationwide with food and cannabis manufacturers on recall investigations, problem-solving, training and Food and Drug Administration (FDA) compliance. After being trained in 2016 as a lead instructor with the FDA-recognized curriculum for preventive controls qualified individuals, she has delivered over 20 workshops to the food industry. With 35+ years in microbiology and 15 years of full-time teaching, she is passionate about training and is an active communicator at all levels of an organization. Dr. Knutson has taught and consulted with companies on laboratory methods, interpretation of lab results, quality assurance, sanitation, environmental monitoring, standard operating procedures (SOPs), good manufacturing practices (GMPs), hazard analysis and critical control points (HACCP) and the FDA’s Food Safety Modernization Act (FSMA). As a life-long learner, Dr. Knutson is trained in the prevention of intentional adulteration, a topic on the horizon for the food industry. She is a contributing author at CannabisIndustryJournal.com. Dr. Knutson writes a food safety blog and contributes expert services to manufacturers through ConnectFood.com, an online site for writing HACCP and food safety plans.
Director of Regulatory and Consulting Services at ESHA Research
Ms. Salvo is thrilled to be at the forefront of the ever-evolving food industry and regulatory environment. For almost four decades, ESHA Research has been the industry’s preeminent nutrition and regulatory compliance software provider. ESHA’s solutions include Genesis R&D® product formulation and labeling software and Food Processor® diet and fitness tracking software. The firm also provides label creation, regulation guidance, and consulting services for food producers, supplement manufacturers, and restaurants needing to comply with nutrition labeling laws. She has spoken at various conferences on topics such as regulatory and label compliance, label creation and menu labeling. Prior to her tenure at ESHA Research, Ms. Salvo worked in the restaurant industry where she oversaw the development and integration of nutrition data across multiple systems for product development and recipe management for over 10,000 recipes. She graduated with a bachelor’s degree in Organizational Leadership from Lewis University and an MBA degree from Elmhurst College.
Senior Scientist, Kraft Heinz Company, Chicago
Mr. Spence is an experienced scientist with a demonstrated history of working in the food and beverages industry. He is skilled in process engineering, Microsoft Word, data analysis, engineering and public speaking. Mr. Spence is a strong research professional with a bachelor of science (B.S.) degree focused in Chemical Engineering from University of Illinois at Urbana-Champaign. He has worked in productivity and cost out for two years – primarily in meats. Mr. Spence moved to Oscar Mayer Business Unit commercializing new products. He has formulated and commercialized products with “all-natural” and uncured meat product claims and has also commercialized quality improvement projects including on-pack “Better [Flavor]” claims. Mr. Spence is continuingly looking forward to improving product quality while cleaning up all ingredient lines.